Mahi Mahi with Citrus-Herb Salad over Riced Cauliflower

Mahi Mahi with Citrus-Herb Salad over Riced Cauliflower

If you’re looking for a simple dish with full flavor, look no further. I’m not a fan of white fish, but the Mahi Mahi recipe is to die for. The combination of sweet and salty over the tender fish is out of this world. Now, you won’t necessarily find Mahi Mahi on any of the Cycle Food Lists for the 17 Day Diet, but I personally think it’s fine for all cycles. If you think about it, if the doctor had to list every known healthy protein source, the list would be a mile long.

Lastly, there is fruit in this dish, but the amount is so small that I think it’s just fine to have for dinner.

Mahi Mahi with Citrus-Herb Salad over Riced Cauliflower

Ingredients:

4 Mahi Mahi Filets (defrost if frozen)

2 Yellow Bell Peppers, sliced

1 Large Orange, zested, peeled and segmented

1 Shallot, finely diced

4 Tablespoons fresh parsley leaves, divided

1 Lemon, zested and cut into four wedges

4 Tablespoons Greek Olives, chopped

4 Tablespoons olive oil

Salt and pepper, to taste

1 Large Head Cauliflower

Directions:

Remove all greens from cauliflower and cut into sections, large enough to handle or small enough for your food processor. Wash and thoroughly dry the cauliflower sections. Either grate the cauliflower using a box grater or pulse using a food processor to make rice-sized pieces. Set aside in large bowl.

On medium heat, add 1 tbsp of olive oil in pan. Sautee sliced yellow bell peppers for 6-7 minutes, or until lightly browned and slightly soft.

While the bell pepper is cooking, zest the orange and lemon. Remove parsley from stems chop 2 tablespoons of the parsley and set aside all ingredients – this mixture will be used to flavor the cauliflower a bit later on.

Next, prepare the Citrus-Herb Salad by tossing the following ingredient in a bowl: segmented orange slices, diced shallot, lemon juice from 2 wedges, olives, remaining un-chopped parsley and 1 tbsp olive oil. Season with salt and pepper and mix well. Set aside.

Once bell peppers are done, set aside. In same pan, heat 1 tbsp olive oil over medium-high heat. Season the Mahi Mahi with salt and pepper on both sides and add to pan. Cook for about 3 minutes per side, until opaque. Once done, squeeze lemon juice from 1 lemon wedge over fish. Set aside.

During the remaining 3 minutes of the fish cooking, in a separate pan, heat remaining 1 tbsp olive oil over medium-high heat. Once pan is very hot, add riced cauliflower and season with salt and pepper. Sautee cauliflower for 3 minutes. At the very end, add the lemon and orange zest, chopped parsley and remaining juice from 1 lemon wedge to cauliflower and heat through.

To serve, place a serving of riced cauliflower on a plate. Top with bell peppers. Next, place Mahi Mahi and top with citrus-herb salad.

Yields 4 Servings

Approved for all cycles.

Original article and pictures take 17ddblog.com site